Winter brownies - vegan

Name: Winter brownies - vegan
Yield: 20-24 brownies
Cuisine: British
Ingredients: 100 g coconut oil; 100 g cacao butter; 1/2 cup ground flaxseed; 2 cups ground almonds; 2 1/2 cups cacao powder; 2 tsp baking powder; 5 tsp ground cinnamon; 2 tsp ground ginger; 1 tsp ground cloves; 1/2 tsp salt; 1 1/4 cups maple syrup; 1/2 cup water; 1 tbsp vanilla extract; 1 cup dried cranberries; Zest of 1 orange; And to sprinkle on the top:; Dried cranberries; Hazelnuts, roughly chopped

Alessandra @alessa

So gooey and chocolatey! These brownies are good any time of year but the spices are ones usually associated with this time of year in the UK. The smell as they bake is amazing! #vegan #vegetarian #refinedsugarfree

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Ingredients

20-24 brownies

100 gcoconut oil
100 gcacao butter
1/2 cup ground flaxseed
2 cupsground almonds
2 1/2 cupscacao powder
2 tspbaking powder
5 tspground cinnamon
2 tspground ginger
1 tspground cloves
1/2 tspsalt
1 1/4 cupsmaple syrup
1/2 cupwater
1 tbspvanilla extract
1 cupdried cranberries
Zest of 1 orange
And to sprinkle on the top:
Dried cranberries
Hazelnuts, roughly chopped

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Steps

1

Pre-heat oven to 200°C.
2

Melt the coconut oil and the cacao butter together in a pan on a low heat.
3

Mix all the dry ingredients (except for the zest and the cranberries) together in a large bowl.
4

Add the melted cacao / oil mixture.
5

Add the maple syrup, cranberries, water, vanilla and orange zest and mix well til it’s all combined.
6

Line a baking tin with baking paper. (These tins are 21cm.) Put the mix in the tin and flatten so it’s even.
7

Sprinkle the cranberries and nuts on the top. Gently press them in. Bake for 15 -20 mins. They are quite gooey so it’s quite hard to tell when they are done. But they are also pretty forgiving so they won’t dry out.
8

Let the brownies cool before removing them from the tin. Enjoy 😋
9

The brownies are best kept in the fridge and will keep for up to a week.